Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup

Pour water into a large pot until it comes 2 inches up the sides, and top with a steamer basket. Bring to a boil over high heat.

Add as many of the dumplings as will fit in one layer and cook according to the directions on the packaging. (The frozen dumplings I used took about 4 minutes.) Repeat step, if necessary, until all the dumplings are cooked.

Meanwhile, heat canola oil in a 12-inch non-stick skillet over medium-high. When oil shimmers, add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms release their water and start to brown, about 4 minutes. Set aside.

Warm the stock in a medium saucepan over medium high heat until starting to simmer. Turn off the heat.

Take out four large bowls. In each bowl add 1 tablespoon preserved bamboo shoots, 1 tablespoon sliced scallion greens, 1 teaspoon soy sauce, 1/8 teaspoon black pepper, 1/2 teaspoon ground Sichuan peppercorn, and 3/4 cup chicken stock. Taste and, if needed, season with additional salt.

Add 6 dumplings to each bowl and a quarter of the mushrooms.

Serve immediately.